Please come on into the Kitchen... forum: Bread

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Imagekevin51
Jan 20, 2011 6:34 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Katg, There was a bread I made yrs. ago, which I mixed up using the yeast and other ingredients which I left on the counter over night and the next day made it. Do you or anyone else know of this? Please let me know as it was a great bread. Thanks, L.
Kevin51
JoAnn
Feb 17, 2011 9:08 AM CST
Name: Jo-Ann
Zone 9, New Orleans, LA
This is our all-time favorite bread. I've adapted it some from the original recipe by switching honey for the sugar. The original recipe called for 1 tablespoon of sugar. I guess we like our bread a little sweeter!

This make a big loaf. I make it in my bread machine on the dough setting. I transfer it a a large bread pan , 13", let it do a 2nd rise & then bake it.

And letting it rest overnight makes a tastier loaf then just letting it rest 4 hours.


Country Style French Bread

SPONGE STARTER
1 cup water - 90 - 100 degrees
1 1/2 cups bread flour
1/2 teaspoon yeast
DOUGH
1 cup water - 100 - 115 degrees
1/4 cup honey
3 3/4 cups bread flour
1 1/2 teaspoons kosher salt
3/4 teaspoon yeast


TO MAKE THE SPONGE: Using bread machine, stir all the ingredients together. Let rest overnight or at least 2-4 hours

TO MAKE THE DOUGH: Stir down the sponge. All add the dough ingredients in that order. Use the dough setting on the bead machine. Turn out the bread onto a floured surface, lightly knead. Turn into bread pan. Let rise until doubled. Preheat oven to 475 degrees. Reduce to 425 degrees. Bake 20-25 minutes until one.

NOTES: Uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter -- no feedings, little pre-planning, lots of flexibility and superb bread.
ImageKatg
Mar 11, 2011 12:20 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Kevin...I don't know as I'm not a good bread baker! Jo-Ann's technique looks great though and I think she know's what she's talking about!
Imagekevin51
Mar 15, 2011 8:28 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Kathy, indeed Jo-Ann's bread sounds wonderful and mainly it's simple. Of course, I just have to print it and make it maybe next week.
Still trying to think of the name of the bread I mentioned. I'll remember it around midnight after not having slept a wink for obsessing over the name. If I remember, I'll write back.
Lee
Kevin51
JoAnn
Mar 15, 2011 9:05 AM CST
Name: Jo-Ann
Zone 9, New Orleans, LA
Kevin, The type of bread recipe you're referring to is called a "sponge." There are a lot of variations on sponges, and a lot of different recipes. Some are almost like a sourdough, with a part of the starter kept refrigerated & used time after time to make more loaves. I love a good sourdough bread, but was never successfully able to make a good one. The "sponge starter" method is the closest I've come.

Anyway, I hope you remember the name of the bread you're searching for.
Imagekevin51
Mar 18, 2011 5:06 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
Kathy;, Jo-Ann FINALLY the name is Foccacia. Had to go to Wiki to find it but I made it one and it turned out pretty good. I do remember leaving the milk and whatever else out on the counter overnight. Lee
Kevin51
JoAnn
Mar 18, 2011 4:57 PM CST
Name: Jo-Ann
Zone 9, New Orleans, LA
Kevin, Great you remembered the name!! Now when you get the recipe you like, post it here.
Imagekevin51
Mar 26, 2011 1:01 AM CST
Name: (Kevin51)
SouthEastern US Zone 7
I'm not getting old, I'm 'maturing'
JoAnn, I'll go through my haphazard recipe box later in the morning and will be delighted in sharing the recipe with you.
If I for some reason forget, please feel free to remind me. Lee I tip my hat to you.
Kevin51

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